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Balsamic Baked Chicken Breast with Mozzarella

Balsamic chicken breast with mozzarella baked until juicy, then finished with a caramelized balsamic glaze. This Italian-style baked chicken dinner is caprese-inspired with melted fresh mozzarella, cherry tomatoes, and basil.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
Balsamic marinade and glaze
  • 0.25 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 clove garlic, minced
  • 1 tsp Dijon mustard
  • balsamic glaze for drizzling for finishing
Caprese topping
  • 8 oz fresh mozzarella, sliced
  • 1 cup cherry tomatoes, halved
  • 1 fresh basil leaves for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together balsamic vinegar, olive oil, honey, minced garlic, and Dijon mustard, then season the mixture with salt, pepper, garlic powder, and Italian seasoning to taste. Marinate the chicken breasts in the mixture for 20 minutes, and reserve some marinade.
Sear and bake
  1. Preheat the oven to 400°F and place an oven-safe skillet over medium-high heat. Sear the marinated chicken in the skillet for 3 minutes per side until golden.
  2. Transfer the skillet to the oven with the remaining reserved marinade and bake for 18-20 minutes. Bake until the internal temperature reaches 165°F (no longer pink in the center).
Finish with mozzarella and glaze
  1. Remove the chicken from the oven and top each breast with sliced fresh mozzarella and halved cherry tomatoes. Return to the oven for 4-5 minutes until the cheese is fully melted and lightly bubbling.
  2. Drizzle with balsamic glaze and garnish with fresh basil leaves right before serving. Serve while the glaze is glossy and the cheese is still warm.

Notes

Pro tip: Pat the chicken dry before marinating so it browns well during the skillet sear. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the mozzarella can turn grainy after thawing. For a gluten-free option, double-check your Dijon mustard label and use balsamic glaze that’s free of added wheat.